Admittedly, I’ve never been THAT into soup. Of any kind. I always felt like it was both too filling and not filling enough at the same time. It doesn’t make sense, but maybe some of you ex-canned-soup eaters relate.

I mean, making the soup judgement based on 20 years of eating canned soups, it’s not surprising I wasn’t wow’ed.

It wasn’t until I started making my own homemade soups that I started getting down with the idea that soup can be filling (just the right amount), tasty, and nourishing all at the same time.

I was torn between making a hamburger soup and a stuffed pepper soup. I guess you could say I was really craving ground beef and tomato! I’m basically always craving ground beef, but that’s a bit off topic, for now.

The idea of a hamburger soup is fun, and, I still have it on my agenda of “things to try”. I just need to figure out how to make it more exciting than what I’m currently picturing.

Anyway, I decided on stuffed pepper soup, mainly because I had a bag of cauliflower rice that had about a day left. Sometimes, what’s in the fridge dictates my blog content. But, if it’s in my fridge, chances are it might be in some of yours as well.

I made this soup in my Instant Pot because it’s just so darn easy to do it that way. Plus, we’re still in the middle of a kitchen renovation, which means resources are limited!

Luckily, the Instant Pot does it all – sautés your veggies and browns your meat, and cooks the soup. You don’t even have to stir! Or barely, I suppose.

The entire meal is ready in just 25 minutes, and yes – that even includes the time needed for the Instant Pot to get itself ready 🙂

The cauliflower rice is sort of the icing on this stuffed pepper soup cake, if you know what I mean. You won’t pressure cook it since it needs less than a minute to soften up.

You can stir it right into the soup after pressure cooking – this will be the least amount of work. For extra flavor, you can sauté it separately and season as desired, then serve it on top of the soup to mix in. You can see that this is what I did for the photos, and it’s my preferred way to serve the soup.

I hope you’re ready for a simple, flavorful soup that’s filling and healthy! Let the Instant Pot do the work for you – let’s go!

Instructions

Have all ingredients prepped and ready to go before beginning. Set your Instant Pot to “sauté” and once hot, add the ghee, melt, and add the ground beef, breaking up lumps to evenly brown.

Once beef is 90% browned, add the onions and garlic, then sprinkle with a bit of sea salt and stir. Add the Italian seasoning and paprika and cook about 30 seconds or until fragrant. Add the peppers and stir, then pour in the broth, tomato sauce, and add the salt. Cancel the sauce function, stir, and place the lid on the instant pot and vent to sealed position.

Pressure cook on high for 3 minutes (pot will take several minutes to heat up). Once done, quick release the pressure.

For the cauliflower rice, you have a few options. For the best flavor, sauté the cauli rice in the ghee with onion and garlic powder (see ingredients) until just softened, then added to the soup when serving.

You can also steam your cauliflower rice and add when serving. Lastly, you can add the uncooked cauliflower rice to the Instant Pot after quick releasing the pressure, and it will soften that way. For best flavor, I recommend sautéing!

Serve soup hot with the cauliflower rice (whichever cooking method you chose) and garnish with parsley. Store leftovers covered in the refrigerator for up to 4 days. You can also freeze this soup to serve later on. Enjoy!

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About Michele

More than a little into running and paleo recipes (yoga now too!) but I'm not here to rain on your grains (or anything else) so come along for the ride! I do a little too much of everything (except cleaning), and I enjoy laughing at myself. As long as I'm the one making the jokes, that is. Just kidding. So bring me your angst, your appetite and your frying pan and climb aboard!

This soup is great! Not hard to put together, and turns out nicely. This is one my hubby said he’d be happy to eat again, which is always the sign of a winner. My personal preference would be to add one more cup of broth because I like soupy soup, but it’s not necessary.

Mine turned out pretty bland, but Im suspecting my broth … I didn’t have bone broth, just organic beef broth from Aldi. I may up the spices next time because I really love the idea of this soup, and love that it comes together so quickly! Thanks for the recipe!

This recipe made me proud to own an instant pot. It is our family’s new favorite soup! I actually roasted one of my bell peppers on the stove to give it that extra bit of flavor. It was amazing! I made it last week and I’m making it again tonight!

Excellent Soup! I made one change only because I didn’t have and tomato sauce on hand and I just returned from the store with the rest of the ingredients. I put in a fire roasted salsa which was a little spicy because that’s as close as I had on hand. Turned out fantastic!

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Welcome!

Hi! I’m so happy you stopped by! My name is Michele and I’m a Paleo eater and recipe creator, runner, mom of 3, and the gal behind Paleo Running Momma! Over here you’ll find real-food, clean eating family favorites that you’ll be excited to share with your loved ones. I hope you stay awhile, eat, savor, and enjoy!